Make Apiary's Citrus Cured Salmon Benedict

Make Apiary's Citrus Cured Salmon Benedict

As promised in our weekly dining newsletter, we bring you the recipe for Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on a grilled brioche from Scott Bryan, the chef at Apiary, which is still excited about its newish brunch menu.

Says Chef Bryan about his dish: "I wanted to do a Benedict because I think it's a nice brunch dish. [This version] has nice acidity from the hollandaise, nice richness from the salmon, and a saline quality from the trout roe. I think it's a good combo, a tasty dish, yet straight forward." We agree!

Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on grilled brioche

Yield: 4

4 slices of grilled brioche (3/4" thick) 12 oz smoked salmon (citrus cured, if possible) 2 oz trout roe 4 soft poached eggs 1 cup hollandaise sauce (recipe to follow) fresh chives and tarragon sprigs to garnish

For the hollandaise sauce:

4 egg yolks 1 cup white wine 1/2 cup white vinegar 1/2 cup sliced shallots 12 oz clarified butter salt, freshly ground black pepper, and cayenne pepper, to taste

In a saucepan over medium-high heat, combine the wine, vinegar and shallots, and reduce to 1/4 cup of liquid. Add the reduction to the egg yolks, which should be at room temperature. Season the mixture and, over a double boiler, beat it until it's the consistency of mayonnaise. Then, slowly stream in the butter until incorporated, beating continuously. Thin with water, if needed.

To assemble:

Place 3 oz of salmon on top of each piece of toasted brioche. Top with a poached egg, and spoon the hollandaise over the egg. Garnish with trout roe, chives and tarragon sprigs, and serve immediately.


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